Mango and orange parfait

I made this beauty of a dessert few days ago, before leaving Aussie land and reaching below zero temps. Only by looking at it now I feel the sunshine and hot weather that struck Perth in the past couple of weeks. It actually keeps me warm for few seconds and I (almost) forget how many pairs of socks I have on. It also happens to make me crave (and drool), so after writing this article I will try to forget all about mangoes. That’s until they will be within my easy reach again.

Dare I suggest you make this gorgeous dessert for your Christmas dinner? It needn’t be with mangoes if they’re not in season in your corner of the world. I reckon you can use just about any fruits you fancy or any that you can get your hands on. You can make them with bananas, or kiwis, or pear and caramel (to be read pureed dates), raw chocolate mousse parfaits, cashew lemon, pomegranates or even spiced pumpkin mousse parfaits!

But for now let’s focus on mango and orange because it’s a match made in taste heaven.

This is a very versatile recipe that can be adjusted to any season. It’s healthy, delicious and can make quite an impressive serving if you get your decorative-creative juices flowing. It’s also amazingly easy to put together, giving you more time to focus on creating main course masterpieces. Speaking of, what are you making for Christmas dinner?!

PS: You can also have this for breakfast. Just saying.

Mango and orange parfait

Author: Chris

Prep time: 5 mins

Total time: 5 mins

Serves: 2

Ingredients

2 oranges, peeled, pitted, cubed

1 mango

2 TBSP coconut oil

2 handfuls of walnuts

6 TBSP ground pistachios

coconut shreds

fresh mint

Instructions

Peel, pit and cube the oranges. Arrange them at the bottom of your serving bowls.

Puree the mango and coconut oil with a blender or food processor.

Spoon 1/4 of the mango puree atop the oranges in each of the serving bowls.

The best dessert ever!!! It is sooo healthy, and it can be gluten-free, dairy-free and sugar-free. In a parfait bowl, I layer crushed gluten-free cookies, then tangelos, coconut yogurt, walnuts, pureed mango, honey roasted almond slices, yogurt, crushed cookies, banana slices, yogurt, mango, and to garnish the top some almond slices, toasted coconut shreds and a sprig of mint. The pureed mango is the magic ingredient in this dessert. The tangelos, mango and coconut flavors were complimentary.

Hi Chris, I’ve saved almost half of all your recipes on my iPad and this parfait was one of the first ones I made since I just received my 5in1 food processor (yay!) and Oh My Goodness!!! I felt like falling into a food coma after, it was heaven!
Thank you so much for all the happiness your recipes bring <3

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🍃Hi, I'm Chris! I create plant based recipes that are usually simple, quick, and require minimum equipment.🍃 I have a raw dessert business @rawbychris 🌱 And a vegan deli @littlerawdeli. 📖 Also wrote a cookbook NOURISHING NOODLES available on Amazon. 📖 Dabbling with a tiny (but super cool) YouTube channel.